Fried Chicken Strips Recipe

Prep and brine

Slice the chicken into 3/4–1 inch wide strips. In a bowl combine buttermilk, egg, and hot sauce (if using). Add 1/2 teaspoon of the Kosher salt and 1/4 teaspoon black pepper to the buttermilk mixture. Submerge chicken strips, cover, and refrigerate for at least 30 minutes and up to 4 hours to tenderize and season.

Make the dry dredge

In a shallow bowl or dish whisk together 1 1/2 cups flour, cornstarch, 1/2 teaspoon baking powder, garlic powder, onion powder, dried thyme, dried oregano, smoked paprika, remaining 3/4 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper until evenly combined.

Dredge the chicken

Remove chicken from buttermilk, letting excess drip back into the bowl. Working in batches, coat each strip in the flour mixture, pressing firmly so the flour adheres. For extra-crisp crust, dip the floured strip back into the buttermilk briefly and then into the flour again for a double dredge. Place dredged strips on a wire rack and let rest 10 minutes to set the crust.

Fry

Pour neutral oil into a heavy-bottomed skillet (cast iron preferred) to reach about 1/2 inch depth and heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Fry the strips in a single layer, 2–3 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd; fry in batches and adjust heat to maintain oil temperature. Transfer cooked strips to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining batches.

Make batter

Preheat your waffle iron according to manufacturer instructions. In a large bowl whisk together 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon sugar, and 1/2 teaspoon salt. In a separate bowl whisk melted butter, egg, and milk until combined. Pour wet into dry, stir until just combined (batter will be slightly lumpy). Fold in chopped chives, parsley, and 1/4 teaspoon black pepper.

Cook waffles

Brush or spray the waffle iron lightly with oil. Pour the recommended amount of batter for your iron and cook until golden and crisp, about 3–5 minutes depending on machine. Remove waffles and keep warm in the oven alongside the chicken if desired. Makes 2–3 small waffles (adjust quantities to serve more).

In a small saucepan or microwave-safe bowl combine 1/2 cup honey and 1 1/2 tablespoons Calabrian chili paste. Warm gently over low heat or in 15–20 second microwave bursts just until the honey thins slightly and the paste disperses. Stir in 1 teaspoon apple cider vinegar and 1/4 teaspoon sea salt. Taste and adjust chili amount to preference. Keep warm or at room temperature for drizzling.

In a small bowl combine 1/2 cup crumbled blue cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, 1/8 teaspoon pepper and 1/8 teaspoon salt. Stir to combine; leave some larger blue-cheese crumbles for texture. If the sauce is very thick, whisk in 1–2 teaspoons water or milk to reach desired dipping consistency. Chill briefly if not using right away.

To plate, place a warm savory herb waffle on each plate. Arrange 4–6 fried chicken strips on top of the waffle. Drizzle Calabrian chili honey over the chicken (start with 1–2 teaspoons per portion) and serve blue cheese sauce on the side for dipping. Sprinkle chopped parsley and a pinch of flake salt over the dish, and serve with lemon wedges to squeeze over the chicken if desired.